Wheat-free Breakfast Cookies – Pihikete Parakuihi Wīti-kore
When I think of parakuihi (breakfast) I am not that excited. However, if you told me I could have a coffee with a gluten free breakfast cookie loaded with pata nati (nut butter), kokonati (coconut), ōti (oats) and teiti (dates) – I would skip my way to the tēpu parakuihi (breakfast table).
In this recipe we use a little bit of pata (butter) mixed with nut butter of your choosing, teiti (dates) and kokonati (coconut) sugar bring a touch of natural sweetness and chocolate just reminds you to enjoy life! If you want to keep the whole pihikete (biscuit) refine sugar free then source a sugar free chocolate or omit it all together.
Ā kāti e hoa mā (enough said my friends), let’s brighten up your breakfast with these pihikete parakuihi – breakfast cookies.
Wheat-free Breakfast Cookie – Pihikete Parakuihi Wīti-kore
Ingredients
Breakfast Cookies – Pihikete Parakuihi
- ½ C teiti kua tapahia (chopped dates)
- 3 tbsp wai (water)
- 2 tsp wanira (vanilla)
- ¼ tsp pēkana houra (baking soda)
- 70 g pata kūteretere (softened butter or Olivani for dairy free option)
- ½ C huka kokonati (coconut sugar)
- ¼ tsp tote (salt, fine)
- ½ C pata nati (nut butter, any nut butter will work)
- 1 hēki (eggs)
- 1 C peru oneone (ground almonds)
- ¾ C kokonati pūtī (desiccated coconut)
- ½ C ōti (oats)
- 2 tsp raukikini whakauruuru (mixed spice)
- 4 tbsp puehu kānga (cornflour)
- 1 ½ tsp pēkana paura (baking powder)
- 125 g tiakarete parauri kua tapahia (chopped dark chocolate)
- 1/4 C pata nati anō (extra nut butter, optional)
Instructions
Breakfast Cookies – Pihikete Parakuihi
- Pre-heat the oven to 170 °C, bake setting.
- Add the teiti (dates) and wai (water) to a bowl. Heat in the microwave for 1 minute or in a small pot for a few minutes until the teiti (dates) are soft.
- Mash the soft teiti (dates) until they are smooth. Stir in the wanira (vanilla). Add the pēkana houra (baking soda) and watch the dates grow. Leave to the side to cool slightly.
- Add the pata kūteretere (softened butter), huka kokonati (coconut sugar) and tote (salt) to a large bowl. Whip it on high for a few minutes until light and fluffy.
- Add in the pata nati (nut butter) and hēki (egg). Whip well until it all comes together.
- Add the peru oneone (ground almonds), kokonati pūtī (desiccated coconut), ōti (oats), raukikini whakaauruuru (mixed spice), puehu kānga (cornflour) and pēkana paura (baking powder). Mix it all up.
- Add in the slightly cooled date mix and mix well.
- Roll the mixture in to 20 balls and place them on a large baking tray. Press each pihikete (biscuit) down with the palm of your hand.
- Add the tiakarete (chocolate) on the top of each one. Bake for 10 minutes until golden.
- If you want to, add dollops of pata nati (nut butter) on top of the freshly baked pihikete (biscuit) or keep them plain. It is time to put the kettle on and enjoy the delicious fruits of your labour!
Hi like all your recipes these look amazing! Oats have high levels of gluten in them though so not sure this is gluten-free?
Yes, you are right sorry! I did actually know that when I wrote them too. I will change them to wheat free for clarification! Thanks so much Liz!
I have successful used gf cornflakes to replace oats so I will be giving this a try here too
Oh that is so cool to know for gluten free recipes, thank you for letting me know!